5/20/11

White Chocolate Almond Cake

We held my youngest daughter's First Communion Party at a local Buca Di Beppo restaurant in the Twin Cities (where we lived at the time).  At her party I fell in love with one of their signature cakes.  Ever since then I've been on the look out for versions of almond cakes. (Which the tri-color Celebration Cake they made back then with pistachio nuts on the outside and the image of Italy on the top looks and tastes nothing like what you find now - and apparently the Celebration Cake offered is regional as some area's have Red Velvet offered as their Celebration Cake.)

The way this White Chocolate Almond cake is presented is just so fitting and beautiful for a Spring or Summer get-together.  It's a stock photo obviously but I hope to update with my own version this summer when things settle down around here and life isn't quite so crazy.  So for my own files... and yours too  - keep this one tucked away for future reference!




White Chocolate Almond Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract


Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

1 (12-ounce) package white chocolate morsels
1 cup coarsely chopped slivered almonds, toasted

Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.

Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.

Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake.

1 comment:

  1. Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!

    ReplyDelete

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